These Grain-Free Chocolate Coconut Cookies are vegan, 1 bowl, 8 ingredients and everything you want in a cookie. Crispy edges, fudgy and chewy center and the very definition of decadence! Truly hard to believe they are grain-free, vegan, gluten-free, oil-free and ready in 20 minutes!
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GRAIN-FREE VEGAN CHOCOLATE COCONUT COOKIES
Guess who, the Cookie Monster is back. I’m back with grain-free, vegan, gluten-free double chocolate coconut cookies.
When you create a cookie recipe that turns out so delicious that you wish you had saved it for your cookbook. That is what happened with these babies right here. I literally winged this recipe a couple of days ago and couldn’t believe I nailed them at the first go! I have been wanting to do a chocolate coconut cookie for a long time and with chocolate chunks and half a bag of coconut calling for me from the pantry, I simply had to answer.
These have the perfect amount of chocolate and perfect amount of sweetness and the right amount of coconut. Too much coconut would be overpowering, but there’s just enough to give the flavor and a wonderful chew to the cookies. My daughter even loved these and she doesn’t care for coconut, so please give them a try if you are on the fence about coconut. Because these prove coconut can be delicious and will sway over those coconut-haters, haha!
Can we talk about cookie texture here? Crispy edges with chewy, fudgy moist centers guys. I don’t really think anything else needs to be said here.
Why grain-free? Well, I’m not grain-free or gluten-free for that matter but I love, love to bake and love to constantly create desserts for all kinds of diets you all follow and many are grain-free and since I’ve been baking with almond flour for years, these were the perfect cookie for my grain-free folks.
HOW TO MAKE GRAIN-FREE VEGAN CHOCOLATE CHIP COOKIES
For these grain-free vegan chocolate coconut cookies, you will need 8 ingredients (+salt):
- almond flour (this is what makes these grain-free and makes them moist, another flour will not work, unless it was like hazelnut flour)
- shredded coconut (this makes all the other cookies out there jealous because coconut gives such fabulous chew)
- cornstarch (or tapioca if allergic to corn)
- unsweetened cocoa powder
- baking soda
- pure maple syrup
- vanilla extract
- chocolate chunks
Other Grain-free Vegan Cookies and Cakes:
I’ve been doing the grain-free thing before I even knew it was a thing, lol.
- Perfect Vegan Chocolate Chip Cookies.
- Cinnamon Hazelnut Chocolate Chip Cookies
- Chocolate Cake
- Vanilla Cake
- Cranberry Cake
Dying, just dying to hear what you think of these cookies. I had one of my readers test these and she said “Wow, these are insane!”
Hopefully this last photo did you in and you are already in the kitchen prepping these grain-free vegan chocolate cookies…
If you make and love these, please leave me a review below and star rate the recipe!
Other Amazing Vegan Cookie Recipes:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Snickerdoodles
- Chocolate Chip Oatmeal Cookies
- Thin Mint Cookies
- Grain-free Chai Coconut Cookies
- Old-fashioned Iced Oatmeal Cookies
- Oatmeal Raisin Cookies
Grain-Free Chocolate Coconut Cookies
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/2 cup (40g) unsweetened shredded coconut
- 1/4 cup (24g) unsweetened cocoa powder
- 2 tablespoons (16g) cornstarch (tapioca should work too)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons (120g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (120g) chocolate chunks
- The scale I use.
NOTE
- Always use a scale for baking and follow MY weights, this ensures accurate results since we all measure differently with cups. And it is MUCH faster to measure this way since you just use 1 bowl to add to the scale and add all of the ingredients straight from the container, instead of having to get out a bunch of different measuring cups. SO fast and accurate.
Instructions
- Preheat an oven to 350°F (177°C) and line 2 sheet pans with parchment paper.
- (To a large bowl, add almond flour, coconut, cocoa powder, cornstarch, salt and baking soda and whisk well.
- Pour in the syrup, vanilla and chocolate chunks. Stir well until a very thick, almost stiff batter forms. It will be very sticky. You probably don't want to taste the batter. No, you don't. It will be hard to stop eating it.
- Use a cookie scoop or form round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water. Place each cookie 2 inches apart. I did 6 at a time on the pan.
- Bake for 10 minutes. They should have spread nicely and puffed up. I found 10 minutes to be perfect in my oven with crispy edges and a chewy moist center. Your oven may vary, but I would warn to not overbake them too long or it can dry out the centers. Cool on the pan for 10 minutes before moving to cooling rack. Makes 1 dozen. These will soften by the next day, but it's not like they will last that long anyways, who are we kidding.
Nutrition
Wowza ! These cookies are insanely good. I’m not a big coconut cookie person, and that almost made me pass on this recipe. OMG I’m so glad I made them. They remind me of a chocolate chocolate chip cookie that a local store makes during hatch chili season. Very similar cookie, but with chunks of hatch chili’s and walnuts. I’m looking forward to making these again very very soon !
Awesome Becky, I’m so happy you loved these so much! Thank you so much for making them! Yes, that’s why I talked about the coconut haters in the post, lol, because I totally get it, I’m not a huge coconut fan either, but these definitely don’t taste like coconut, they are more for texture 🙂
Oh my GOODNESS!! These are absolutely incredible… I may have eaten three within 30 minutes of them coming out of the oven! Oops! So easy and simple! I will definitely be making these one of my regular rotation cookies! Thank you!
OMG! Amazing! Better than expected!! These are such a treat!!!
So glad you loved them Becca, yay!
I LOVE these cookies. I recently went plant-based and these have helped me satisfy my sweet tooth without straying. My picky, nonplant-based hubby loves them too! And I’ve made them for snacks at our Bible study and they were a hit with others, too! Definitely make them 🙂
Outstanding!!! Every single recipe I try of yours, Brandi, is ALWAYS amazing. You are seriously talented. These cookies are phenomenal! Soooo gooey and chocolatey. I always look forward to trying your recipes!
You are so kind, Nicole! Thank you so much for the amazing feedback!
These are absolutely the best cookies ever – vegan or non-vegan! I love baking and that’s something I’ve missed since going WFPBNO but these are awesome! So soft and fudgy on the inside and crisp on the outside!
Thank you so much for all your recipes. Some WFPBNO recipes are sooo complicated with so many different ingredients but you make it so easy! (And I’m glad you’re also from Texas and shop at HEB).
Thanks again! And I gave your cookbook to my sister for her birthday and she loves it! Highly recommend!
Sharon
Yay, thank you Sharon for this AMAZING review! So glad these are the best you’ve ever had, woohoo! Thank you for leaving a review, it means a lot!
I arrived on this page after following a link from your No Oil Cooking post and these cookies were just begging to be made. Few ingredients and super quick and easy to prepare. Win-win.
They’re exactly as described: crunchy on the outside and soft on the inside. My favorite way to eat them is to freeze them and eat them cold though. I do love hard chocolate chunks in my cookies.
I’ve made and tasted a lot of vegan cookies and these are restaurant/deli/artisan quality. I highly recommend them. No one will know they’re vegan AND grain-free if you don’t tell them.
I did not sub anything, except that I used almond meal instead of almond flour. Some say it’s the same, others say it’s not. Fact is, almond meal is the only thing I can get my hands on in my little corner of the world so this is what I always use.
They were easy to roll into a ball after I slightly wet my hands and I baked them for the recommended 10 minutes. Perfect.
Yay Estelle! I’m so so happy you made and loved these so much! I love your description (restaurant/deli/artisan quality), that is awesome! Yes, almond meal works fabulous in place of blanched almond flour in cookies, not so much in cakes, but cookies are fine almost always. Thank you so much for being a new reader (from my oil post), so glad to have you and thank you for taking the time to leave a lovely review!
Well I screwed these up… added a little too much cornstarch by accident and the only coconut I had on hand was a dehydrated, defatted one. And they were STILL delicious!!! They are a little hard and grainy on the outside (bad combination of too much cornstarch and not enough fat) but boy oh boy when you bite into them…sooooo moist and chewy and GOOD. I have had 2 already and could have 5 more. I can’t wait to make them again the right way! lol
Glad they still worked out even with your messups, haha!
HOLY COW!!!! Just made 3 dozen of these for our christmas party at work. Simply added a 1/2 tsp of peppermint extract and they were AMAZING!! I had to tell my husband to stop eating them haha. Thank you so much for this recipe!!
Awesome Kate! So thrilled to hear this!!
Delicious! And soooo easy!
I’m so glad you loved them Jenny, thank you for making them and letting me know!
Wow, just made these and they are so delicious! I would love to use this as a dry mix to gift to people. Do you happen to have any ideas for subbing a dry sweetener? Like using coconut sugar in the dry mix and then all that would need to be added is vanilla and possibly a non-dairy milk?
So awesome to hear that Sam, thank you so much for the awesome review! Hmm, that is a tough one because the syrup is sticky and thick and what helps to bind and crisp up the edges of the cookies. Milk just won’t work the same and would likely make them soggy. It doesn’t react the same way with baking. You are welcome to experiment, but in my experience liquids like milk don’t fare as well in cookies. I’ll try to work on a cookie mix like that for a post, it’s been on my mind to do for awhile!
My family loved these! And the recipe comes together so quickly. Thanks Brandi!!
These were so delicious, so fast and so easy to make! Two of the cookies never made it to the oven because I couldn’t stop eating the dough. I’m already planning my next (double) batch.
I’m so happy you loved them so much Jessica! Haha, I know what you mean about the batter, I was the same way, lol!
These are the most perfect cookies! I’ve made these twice now. The second time was a double batch which I highly recommend-they disappear so quick! I doubled everything except the salt and only used 3/4 tsp baking soda. Delish! And thank you!
I’m so happy to hear how much you love them Rona, thank you very much for leaving the feedback, it is so appreciated!
I just made these and they are so good and very rich.
So happy to hear that Tina, thank you so much for the amazing review!
Chocolate yumminess! Very good!
Thank you so much Monica, so glad you loved them!
A must try! My husband is not a big fan of coconut and is in love for those cookies. He had them all in one day, and we need to bake a second batch!!!
Also, I tried with honey, need to add a bit of almond milk to get to the right texture, they turned out great, but you can taste the honey!
I also tried them with xilitol + lite coconut milk, mixed together like a syrup, replacing in the same amount the maple syrup (120gr), and it turned out amazing! So, this recipe is mistake proof!!
That’s so awesome to hear Tatiana! So happy these were such a big hit!! Yay! So glad to hear they worked out with other subs too, that is wonderful!
Curious what brand of chocolate you use? Anxious to try these! Thanks!
Hi Wendy, I used Theo chocolate bar and chopped it up in tiny pieces for the cookies 🙂
Hi Brandi, I mistakenly sent that comment prematurely, if you could please suggest how to make these sugar free, that would be great, thanks so much Brandi
Hi Roberta! Sugar-free, as in no sweetener at all? The cookies need sweetener or they will taste gross and bitter.
Made these with the kids. So quick and easy. Warning double the ingredients because they were so good they went before I could make a cuppa to enjoy one with.
Haha, I totally hear that Maria, so glad they were such a hit! Thank you for the review!
What happens when I wake up at 3am and just can’t get back to sleep? I bake cookies. But not just any cookies. I bake these cookies because they are freakin yummy. But do I bake one batch? Oh no. I bake 2 batches. Why? So I can share the pure yummyness.
Hi Ari! OH gosh, your comment cracked me up! I’ve sooo been there, so happy to hear how much you loved them, hahaha!
These jus came out of the oven and oh my…!
Eating them with morning coffee on the back porch before it gets too hot.
I rolled the balls in extra coconut flakes. Wow. The texture is perfect. What a treat
Thanks again for all your hard work
Diane
Awesome Diane!! So happy to hear that you loved them so much!
Oh. my. world. No words can describe how good they are. I’m gonna eat the whole thing. Right. Now.
Haha, that is how I feel about them too. So glad you really enjoyed these Sabrina, thank you so much for the awesome review!
These were as good as I expected. So satisfying and so easy to make. These will be in the regular rotation! I didn’t add espresso powder—didn’t need the flavor deepened.
So glad you loved them Ellen, thanks for making them!
Another great cookie recipe! The combination of chocolate and coconut in a cookie that is crunchy on the outside and chewy on the inside. Perfection!!
Thank you so much Debbie! SO very happy you loved these!